• Bring a medium pot of salted water to a boil. Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince garlic. Quarter lime. Roughly chop cilantro. Roughly chop peanuts or crush in their bag with a heavy-bottomed pan.

• Once water is boiling, add 3⁄4 of the noodles (save the rest for another use) to pot. Cook, stirring occasionally, until tender, 1-2 minutes. • Drain and rinse noodles under cold water for at least 30 seconds. Toss noodles with a drizzle of oil; set aside. (Reserve empty pot.)

• Heat a drizzle of oil in empty pot used for noodles over medium-high heat. Add bell pepper and mushrooms; season with 1⁄4 tsp salt (1⁄2 tsp for 4 servings) and a pinch of pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes.

• Thoroughly shake coconut milk in container before opening. • Add a drizzle of oil to pot with veggies and reduce heat to medium. • Add garlic; cook, stirring, until fragrant, 30 seconds. • Stir in chili sauce, stock concentrate, half the coconut milk (you’ll use more later), and half the curry powder (all for 4 servings).

• Add drained noodles and 1⁄4 tsp sugar (1⁄2 tsp for 4 servings). If needed, stir in splashes of remaining coconut milk until everything is thoroughly coated in sauce. • Remove pot from heat; stir in juice from half the lime. Taste and season with salt and pepper if needed.

• Divide stir-fry between bowls. Top with cilantro, peanuts, and a squeeze of lime juice. Serve with any remaining lime wedges on the side.